Vegan Lasagne

Always ugly but always delicious. Cant go past a classic lasagne dish and you know it’s good when all the meat eaters in your life not only try it, but love it! Takes no longer than making a normal lasagne and you’ll get a massive veggie hit at the same time - so why not give it a go!

Ingredients

Sauce inspired by @ehvegan

2 cups potatoes peeled and chopped

1/2 cups carrots peeled and chopped

2/3 onion chopped

1 clove garlic

2 cups of water

1 cup cashews soaked overnight

1/3 cup vegan butter

1 tsp salt

1 tsp turmeric

2 tsp Dijon Mustard

2 tbsp lemon juice

1/2 tsp pepper

1/2 tsp paprika

Lentil Filling

2 lentil cans

750 grams passata

1/2 Zucchini diced finely

1/2 Eggplant diced finely

Fresh Basil chopped

250 grams mushrooms diced finely

1 cup water

Vegetable stock cube

2 tbsp mixed herbs

Salt and pepper to taste

Gluten free lasagne sheets

Method

Preheat oven to 180C

Sauce

Bring to the boil all the vegetables and water.

Once vegetables are cooked, add all the sauce ingredients in a blender, including the water from the pot.

Blend until smooth and creamy.

Filling

Place all filing ingredients in a large pan and let simmer until veggies are tender and cooked.